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Asian Beef and Cauliflower Stew Recipe

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Meet the Cook: Next to hamburger, round steak probably is the most frequent dinner "guest" at our place! I'm always experimenting with recipes, changing them to fit our tastes...this one's easy and good. Our little town has a post office, a cafe, two gas stations and two country stores. My husband and I have a pair of sons, 13 and 9, and a daughter, 7. I work part-time in the cafeteria at their school (it's small, with only about 100 students or so) helping prepare lunch. -Deborah Cole, Wolf Creek, Oregon
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Asian Beef and Cauliflower Stew Recipe

Prep: 20 min. Cook: 65 min.

Yield: 6 Servings

20 65 85

Ingredients

2 tablespoons vegetable oil
1-1/2 pounds lean round steak, cut into 1-inch cubes
3 cups beef broth
1 small head cauliflower, separated into florets
1 green pepper, cut into chunks
1/4 cup reduced-sodium or regular soy sauce
1 garlic clove, minced
1-1/2 teaspoons grated fresh gingerroot, optional
2 to 3 tablespoons cornstarch
1/2 teaspoon sugar
1/4 cup water
1 cup sliced green onions
Cooked rice

Directions

In a skillet, heat oil over medium-high. Brown meat on all sides. Add broth; cover and simmer until beef is tender, about 1 hour. Add cauliflower, green pepper, soy sauce, garlic, and ginger root if desired. Cover and simmer until the vegetables are tender, about 5-7 minutes. Combine cornstarch, sugar and water. Stir into meat mixture. Bring to a boil, stirring constantly; cook 2 minutes or until thickened. Stir in green onions. Serve on rice. Yield: 6 servings.

Nutritional Facts One serving (using reduced-sodium soy sauce) equals 165 calories, 4 g fat (0 saturated fat), 82 mg cholesterol, 771 mg sodium, 8 g carbohydrate, 0 fiber, 23 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1 vegetable.

Originally published as Asian Beef and Cauliflower Stew in Country Woman May/June 1992, p31

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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